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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Monthly Archives: October 2011

biscotti

31 Monday Oct 2011

Posted by Delena Rose in cook

≈ 1 Comment

Tags

baking, biscotti, cookie, tea cake, twice-baked

The word ‘biscotti’ comes from from the latin word biscotus meaning ‘twice-baked’. Oven-baked goods that are baked twice are very dry and can be stored for long periods of time. Serve these delicious biscotti with coffee or tea for dipping.

Biscotti

3-1/2 cup flour

4 teaspoons baking powder

1-1/2 cup whole unblanched almonds

1 cup craisons

1 cup chocolate chips (optional)

4 eggs

1-1/2 cup sugar (or natural sweetener of your choice)

2/3 cup butter, melted

4 teaspoons orange rind

4 teaspoons vanilla

1 teaspoon almond extract

1 egg white, lightly beaten (for glaze)

chocolate coating, optional

Mix together flour, almonds, craisons and chocolate chips.

In a separate bowl, beat the eggs then add the sugar, butter, vanilla, almond extract and orange rind.

Transfer to a floured surface and divide the dough in half, forming each half into a log (about 3 inches wide and ¾-inch thick).

Brush with beaten egg white then bake at 350 degree (F) oven for 25 minutes.

Allow biscotti to cool for 5 minutes. Then cut into 1-inch wide slices. Turn each slice onto its side and bake 20-25 minutes longer (or until golden brown).

If desired, melt additional chocolate in a double boiler and brush onto cooled biscotti.

Enjoy!

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halloween craftiness with friends

30 Sunday Oct 2011

Posted by Delena Rose in appreciate the seasons, make it

≈ Leave a comment

Tags

card-making, cards, crafts, creative, fancy water, Halloween, Halloween crafts, Halloween ideas, make cards

Not too long ago, my good friends M and E came over for an afternoon of creative card-making. E brought some of her own supplies (including an impressive suitcase full of markers!) and I pulled out all of my own Halloween themed supplies. It didn’t take us long to come up with some ideas to start with and we were off and creating!!!

After a few hours, we took a snack break and I realized that I did not have any juice to offer my guests. Still in ‘creative-mode’, we came up with a ‘fancy water’ cocktail. We put slices of lemon, grapefruit and orange in the bottoms of each tall glass and crushed them. Then we filled the rest of the glass with ice water. I grabbed some fresh mint from the garden and M crushed it and added it to our glasses. Finally, we threw in some frozen Saskatoon berries, ice cubes and a straw. Very refreshing!

M crushing the mint…

Then we got back to crafting! Even though we each used similar stamps, inks, papers, embossing powders and other accents, each one of our cards turned out to be totally different and unique.

(Note: most of the stamps used were from my collection purchased from Stampin’ Up!)

Wishing you all a safe, fun and creative Halloween tomorrow!

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October Harvest

27 Thursday Oct 2011

Posted by Delena Rose in garden

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beets, harvest, leeks, onions, peppers, Swiss chard, tomatoes, vegetable soup, vegetables

Here we are at the end of October and I am still harvesting herbs and vegetables from the garden and greenhouse. The picture above features the heirloom tomatoes and peppers that I grew in the greenhouse all summer. I thought I would have been done weeks ago but there was just so much to do and with the reasonably mild temperatures (until this week) I was able to take my time in getting everything in.

I now have all of the onions (Spanish, yellow and red), leeks, potatoes, squash, peppers and tomatoes in.

I also harvested parsley, dill seed and coriander seed (they are just drying out a bit more so I will do a separate post on them). Tomorrow I will harvest the basil in the greenhouse and make a batch of pesto. I still have garlic, carrots, more beets, some hardy swiss chard and a few more cold-tolerant herbs left to harvest and then I will be done for the season. Wow! What an amazing first year!

And what do you think I did at the end of a long, cold and windy day of harvesting…?

Make a nice pot of vegetable soup, of course!

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almond oatmeal cookies

26 Wednesday Oct 2011

Posted by Delena Rose in cook

≈ 4 Comments

Tags

almond, cookies, ground almonds, oatmeal, oatmeal almond cookie

These are a personal favorite! I love this recipe as not only are the cookies yummy, but I get to use up some of the ground almonds left over from making almond milk. I often make a double batch and keep some in the freezer for unexpected company.

Oatmeal Almond Cookies

1/2 cup raw organic sugar

1/2 cup packed brown sugar

1/2 cup butter, softened

1/2 teaspoon vanilla

1 egg

1/2 cup all-purpose flour

1/2 ground almonds, toasted

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

1-1/2 cups quick-cooking oats

1/2 cup sliced almonds

Heat oven to 350 degree (F). Mix together sugars, butter, vanilla and egg. Stir in oats, flour, ground almonds, baking soda, baking powder and salt. Stir in sliced almonds. Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake for about 10 minutes or until light brown. Cool for 2 minutes; remove from cookie sheet. Enjoy!

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Willow’s pumpkin magic

20 Thursday Oct 2011

Posted by Delena Rose in appreciate the seasons

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Tags

Autumn, childlike wonder, choosing a pumpkin, girl and baby, girl smiling, girl with pumpkin, little girl, magic of Autumn, pumpkin, take time to play


A few weeks ago, some dear friends were over visiting and I took some photographs of them outdoors. We had a fun afternoon spending time together, enjoying the good weather, and admiring the beautiful Autumn colors which provided a gorgeous colorful background for the family pictures. I thought I’d share a few favorites of Willow picking out her pumpkin as they remind me of my own childhood and the magic of Autumn.

Spending time with young children is ‘good medicine’, reminding me to be fully present in the moment, opening myself up to the magic and wonder of whatever that moment may bring, be it pumpkins in the garden, or a tiny mouse skipping over my toes, or bright yellow leaves falling down all around me like rain. I think I shall frame this photograph of Willow (below) as a reminder of this and as an invitation for play and laughter, for spirits soaring above trees, and the pure simple pleasure of dancing in the grass in silver shoes…

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frog & toad: honoring my mentors

19 Wednesday Oct 2011

Posted by Delena Rose in read

≈ 1 Comment

Tags

Arnold Lobel, children's books, favorite books, friends, friendship, frog, Frog and Toad, toad

One morning Toad sat in bed.

“I have many things to do,” he said. “I will write them all down on a list so that I can remember them.”

Toad wrote on a piece of paper: A List of Things To Do Today.

Then he wrote: Wake Up.

“I have done that,” said Toad, and he crossed out: Wake Up.

While tidying the cabin today I came across my Frog and Toad series by Arnold Lobel. Frog and Toad have been heros of mine since I first discovered them while working at Chapters bookstore about ten years ago. I collected all four volumes, read them to young friends whenever I can, and often use their stories when teaching young children.

I love Frog and Toad because they have so many hobbies and interests that are similar to my own. I am always impressed at how they have wonderful adventures while remaining calm, cultured and enjoying a sophisticated life in nature.

They are fellow bookworms, reading while they fish…

…reading together in tree houses…

…and reading to each other.

They write lists, stories, letters and poetry…

They creat art…

…and play the piano…

… and dream of being in the theatre.

They rake leaves in Autumn…

…and tend to their gardens with singing, poetry and violin playing.

They take time to enjoy the finer things in life, like good conversation and a glass of wine by the fireside…

 … and they drink copious pots of hot tea.

Frog and Toad were caught in the rain. They ran to Frog’s house.

“I am all wet,” said Toad.

“Have some tea and cake,” said Frog. “The rain will stop. If you stand near the stove, your clothes will soon be dry. I will tell you a story while we are waiting,” said Frog.

“Oh good,” said Toad…

Frog and Toad taught me to always carry a book wherever I go; to be kind to all of the animals in the forest; to take time for fires and tea and freshly baked cakes and cookies; to value poetry, art, music, warm quilts in winter and tweed suit jackets; to give myself permission to say, “BLAH!!!” whenever appropriate… and to celebrate true friendship when found. And so I raise my own glass of wine as sit by this fireside in a toast to my two heros, mentors and imaginary companions…

Cheers!

Resources:

Lobel, A. (1970). Frog and Toad Are Friends. HarperCollins Publishers: New York

(1971). Frog and Toad Together. HarperCollins Publishers: New York

(1976). Frog and Toad All Year. HarperCollins Publishers: New York

(1979). Days With Frog and Toad. HarperCollins Publishers: New York

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how to make almond milk

18 Tuesday Oct 2011

Posted by Delena Rose in cook

≈ 3 Comments

Tags

almond milk, almonds, ground almonds, milk, nut milk, nuts, soak almonds

I have been making and drinking almond milk for over three years now and I really love it. Not only is it fun and easy to make, but it also tastes great and adds a subtle nutty flavor to hot cereals and black tea. I dry the leftover ground almonds in a warm oven and then store them in a glass jar to be used in baking cookies and muffins.

Almond Milk 

Place 1 cup dry raw almonds in a bowl and cover with water. Place in refrigerator and soak overnight.

Drain water and rinse the almonds. Put 2 cups fresh water in a blender. Add the drained, soaked almonds and blend for 2-3 minutes. Pour through a jelly bag to strain into a bowl, squeezing all excess liquid out of the bag. Put milk in a glass jar and keep refrigerated. Shake well before using.

Note: when soaking the almonds, choose a bowl that will not stain (or a bowl that doesn’t matter if it gets stained).  Also, I only make one small batch at a time as the milk will not keep for more than 4-5 days in the fridge.

 Almonds, revered for centuries, were once a prized ingredient in breads served to the pharaohs of Egypt, and the Romans showered newlyweds with almonds as a fertility charm. Thought to originate in China and Central Asia, almonds are now grown throughout the Mediterranean, the Middle East and in the U.S. ~ Rosie Schwarz

Pictured above: raw almonds before and after soaking.

Almonds are a source of monounsaturated fats (MUFAs), which lower total cholesterol and LDL cholesterol (the bad cholesterol) while increasing HDL cholesterol (the good cholesterol). Other health benefits to including almonds in your diet include reducing inflammation and improving blood flow. Almonds and their skins are also high in antioxidants- vitamin E and polyphenols, which provide protection against heart disease and certain cancers and may improve immune function.

Almonds are a very versatile culinary ingredient in the kitchen. You can get them both in-shell or shelled, blanched, slivered, chopped, roasted, ground, sweetened, salted, and they are the main ingredient in marzipan.

Resource:

Schwarz, R. (2003). The Enlightened Eater’s Whole Foods Guide: Harvest the Power of Phyto Foods. Penguin Books: Toronto, ON.

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spiced shepherd’s pie with root vegetable mash

17 Monday Oct 2011

Posted by Delena Rose in buy local, cook

≈ Leave a comment

Tags

carrots, ground beef, ground lamb, parsnips, potato, root vegetable pie, shepherd's pie, spiced shepherd's pie, sweet potato

 

 

This recipe comes from the cookbook: High Plains: The Joy of Alberta Cuisine. I’ve been working with this wonderful cookbook for many years now and love all of the recipes that I’ve tried so far. At the back there is a helpful listing of local Alberta producers of dairy, meat and poultry, bison and wild game; as well as growers of fruits and vegetables, grains, pulse and seeds; and local bakeries. Here is an excerpt from their website:

Alberta is a province with a landscape that encompasses both the prairies and the spectacular Rocky Mountains, with all of the food traditions that these natural places entail, from bison and wild game to indigenous mushrooms, berries and crops like wheat, barley and corn. The bounty of this landscape has spawned a unique brand of regional Canadian cuisine, a style of cooking inspired by both the Native people who lived here first, the earliest ethnic groups to settle the West, and the creative modern cooks inspired by seasonal and regional ingredients. With profiles of some of Alberta’s top food producers and the sumptuous photography of award-winning photographer Mike Sturk, this book takes you on a culinary journey through the best of Western Canada.

Spiced Shepherd’s Pie with Root Vegetable Mash

Filling:

1 tablespoon curry powder

1/4 teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon canola oil

2 medium onions, chopped

1 tablespoon fresh ginger, grated

1 green apple, finely chopped or grated

1 pound lean ground beef or lamb

1 tablespoon freshly squeezed lemon juice

1/4 cup dried cranberries or sun-dried tomatoes, chopped

2 tablespoons mango chutney

2 tablespoons Worcestershire sauce

3 tablespoons ketchup or tomato sauce

1/2 cup fresh bread crumbs

1 egg, beaten

Topping:

3 large Yukon gold potatoes, peeled and cubed

1 medium sweet potato, peeled and cubed

2 carrots, peeled and cubed

2 parsnips, peeled and cubed

1/4 cup butter

4 green onions, minced

1 tablespoons fresh ginger, minced

1/4 cup milk or whipping cream

salt and freshly ground pepper

Combine curry powder, cayenne pepper, turmeric, salt and pepper. Heat canola oil over medium heat and saute spices for 30 seonds until fragrant. Add onion, ginger and apple and saute until tender and beginning to brown.

Add ground meat to pan and cook until browned. Drain any excess oil. Remove from heat and cool slightly. Stir in remaining ingredients and spread in a shallow baking dish.

Meanwhile, combine potatoes, sweet potato, carrots and parsnips in a sauce pan. Cover with water, bring to a boil and simmer until tender, about 20-30 minutes. Drain well and mash together until fairly smooth (the mash can be a bit rustic and chunky).

Saute green onions and ginger in butter for 2-3 minutes. Stir into mashed vegetables with milk, salt and pepper. Pile on top of the filling in the baking dish and smooth the top.

Bake in a preheated 350 degree (F) oven for 45 minutes, or until filling is hot and topping is golden brown. Cool slightly before cutting into squares to serve. Serves 4 to 6.

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garden salsa

13 Thursday Oct 2011

Posted by Delena Rose in cook

≈ 2 Comments

Tags

chili peppers, ripening tomatoes, salsa, sassy salsa, tomatoes

My green tomatoes are ripening indoors very quickly and I needed a recipe to preserve some of this wonderful harvest. I like to use this salsa as a base and later add finely chopped cucumber, more fresh diced tomatoes, chopped cilantro, a squeeze of lemon and maybe even some chopped mango just before serving. Note: feel free to use Hungarian paprika to this recipe if you prefer a smoky flavor to your salsa.

Garden Salsa

4-1/2 lbs ripe tomatoes, peeled and diced

3 onions, diced

3 fresh chilis, finely chopped

1 green pepper, diced

juice of 2 limes

1/4 cup white wine vinegar

1-1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 teaspoon honey (or natural sweetener of your choice)

1-1/2 teaspoon paprika

Combine all ingredients in a large pot and bring to a boil, stirring often. Boil gently until thickened, for about 30 minutes to one hour. Pour into hot sterilized jars to within 1/4 inch from the top. Seal. You can also freeze in containers if you wish. Enjoy!

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herb & cheese bread

12 Wednesday Oct 2011

Posted by Delena Rose in cook

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Tags

Asiago, bake, basil, bread, cheese, chives, fontina, Gruyere, herb, herb cheese bread, tarragon, thyme

Enjoy the last of your summer herbs in this scrumptious cheesy bread. Excellent served with soup, or made into giant croutons for salads, or enjoyed as a baguette in a hearty sandwich.

Herb & Cheese Bread

1 package (or 1 tablespoon) active dry yeast

1 cup warm water

3 cups unbleached, all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons olive oil

¼ cup mixed fresh herbs, such as basil, chives, thyme and tarragon.

¾ cup coarsely grated cheese, such as Asiago, Gruyere or fontina

cornmeal

1 large egg beaten together with 1 tablespoon water

Place yeast and water in a large bowl. Allow to sit for about 10 minutes, or until bubbly. Add salt, pepper, olive oil, herbs and cheese and mix thoroughly. Add flour, a cup at a time. Depending on the humidity, more or less flour may be needed.

Transfer dough to a floured surface and knead to about 10 minutes, or until the dough is satiny and smooth. Place dough in a large clean bowl that has been oiled. Cover with a damp towel and let the dough rise in a warm spot for about an hour and a half.

Punch down dough and shape into loaves or rolls. Place on greased pan that has been lightly sprinkled with cornmeal. Place in warm spot and let dough rise for another hour, or until doubled.

Carefully paint top of loaves with egg wash and bake in lower rack in oven for 25 minutes or until loaves are golden brown. Place loaves on cooling rack and wait until fully cool before slicing.

Enjoy!

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